Press Highlights


Pete Wells, New York Times restaurant critic

 

Robert Sietsema, Eater New York restaurant critic

“In the grandma chicken mixian, a dark and grainy oil slick — a distillation of garlic and black sesame — dyes and deepens a chicken broth that is already so full-bodied it’s almost sticky.

It has to be the most interesting chicken noodle soup in the city right now.”


“Here’s a bowl of noodles with well-balanced flavors that you could enjoy again and again.”


“The Grandma chicken mixian—inspired by Tong’s sojourn to Lijiang, where the young chef was served some of the greatest noodles of her life—is T.L.C. at its finest.”


“When someone writes the book on the Asian-noodle scene of 21st-century New York, as someone surely will, Simone Tong, who was born in Chengdu and cooked at wd-50, might be remembered as the woman who liberated noodle soups from centuries of patriarchy, or at least proved there was East Village life (and worthwhile slurping) beyond ramen.”


“Little Tong may be small in stature, but it’s big where it counts.”


“Tong, who grew up eating mixian near their source in Chengdu, Sichuan’s capital, is spreading the love in her own special way. Spend some time with her menu and it’s easy to see why such an accomplished chef chose to open a restaurant centered on this humble staple, and why they’re consumed in China at all times of day.”


“At her restaurant, Tong doesn’t strive for strict re-creations of the dishes found in Yunnan. ‘I’m getting the inspirations and the spirit of what kinds of things you put in your food, and I source it in New York,’ she says.”


“It’s hard to go wrong with any of Tong’s noodle creations.”


“Little Tong is named for its chef, Simone Tong, who happens to be petite, but her noodle bowls are big on flavor and feature a special kind of noodle.”


“This East Village noodle shop whips up mixian rice noodles typical of China's Yunnan province. It's a colorful bowl that'll do wonders for your Instagram feed...and your stomach.”